Preparation

1

Rinse and dry kale, then rough chop into small pieces. Place kale in a large bowl then toss with 1/3 cup of Italian dressing. Ensure kale is thoroughly coated, then set aside and allow to marinate for at least 20 minutes.

2

Add sun-dried tomatoes and ½ cup Italian dressing to food processor. Pulse for about a minute or until the sauce reaches your desired texture.

3

Add Tyson Grilled & Ready Chicken straight from freezer to a large saucepan over medium heat. Stir occasionally and cook for about 5-7 minutes.

4

Heat a non-stick pan to 400 degrees, then cook TortillaLand Tortillas for 30 seconds per side. Watch them closely and as they start to puff up, flip them over. You may need to flip more than once to achieve the desired doneness. Once cooled, cut each tortilla into 4 wedges.

About

This Chicken Kale Energy Bowl with Italian Sun-Dried Tomato Sauce is full of flavor & nourishment... packed with protein, veggies, grains and lots of fiber! Get more of my delicious recipes here on my blog!